Roasted Cherry Tomato Pasta

Ingredients

2 x 250g punnets cherry tomatoes, halved

150ml olive oil

6 x garlic cloves, minced or finely sliced

2 x long red chillies, deseeded & finely chopped (optional)

1/2 cup of torn, fresh basil

Salt & pepper to taste

Grated parmesan to serve

400g pasta - cooked to packet instructions

Method

Preheat oven to 180°C. Place cherry tomatoes on a baking tray, drizzle with 2 tablespoons olive oil, season with salt and pepper. Roast for approx 15 minutes until softened and slightly blistered.

Heat remaining 110ml oil in a large frypan over medium heat. Cook garlic and chillies for 1-2 minutes. Add roasted cherry tomatoes and bring to a simmer. Cook, stirring until thickened and rich in colour. When you have reached this point, add the basil and stir through. Taste the sauce, seasoning as required. Note: If the sauce is a little bitter, add teaspoon of sugar for sweetness, stirring to dissolve.

Meanwhile, cook pasta according to the packet instructions, drain then toss through the sauce. Sprinkle with parmesan to serve. Belissimo!